Super-easy lemon and almond shortbread

These zesty yet buttery biscuits are so deliciously good, they’re ideal for when you have friends popping round for morning or afternoon tea. 

They’re slightly softer than traditional shortbread, while still having that addictive crumble that the biscuits are famous for and remaining firm enough to stand up to a bit of dunking!

Ingredients

• 1/2 cup caster sugar
• 2 tablespoons lemon zest
• 2 1/2 cups (280g) almond flour
• 1/2 teaspoon salt
• 1/2 teaspoon almond extract
• 1 cup (2 sticks) unsalted butter, cut into cubes

Method

1. In a medium bow, add sugar and lemon zest. Rub together with fingers to combine. In large bowl, add almond flour and salt. Use a hand-held mixer to beat to combine. Add sugar mixture and beat on medium-low until combined. Add almond extract and mix well. Add butter. Beat on medium-low for 4-5 minutes until dough forms. 
2. Separate dough into halves. Roll each into even logs. Wrap in plastic wrap and chill for at least three hours.
3. Preheat oven to 180C. Line two baking trays with baking paper. Slice dough logs into even-sized cookies. Place apart on trays. Bake for 10-11 minutes until slightly golden. Leave to cool on baking tray for 10 minutes. Transfer to wire rack to cool completely. Serve.